Awesome Nico, keep me in the loop please ! Yes will stay cold goes down to -20 i think I usually do 15- 30 min max for party I may do an inverter if required And a few ice packs sure it will be fine. John

Hey John -I just read all your information and I am wondering how is it going now ? I am kind of in the same situation that you were in. I have the money to buy something like what you show in the pictures and just start doing some weekend gigs but I am a little nervous to get started. Any advise or ideas you can pass on to me would be so appreciated.

Going Great !!I'm back!! Great to be making pizza again ! 1st gig of 2013 today at a Paddle or some call it Platform Tennis tournament at the Brookside racquet and swim club. What a gorgeous day !! absolutely perfect for making the dough as well. Made dough Thursday 61% early afternoon and it never saw the refriderator. Glad too see I didn't loose the touch. Dough was spot on ! Manager of Amano was there ( plays at my club) and he was blown away by the set up and product !! the dough and set up are below

See the new dipping cabinet there ? So first 3 parties I booked I upsold/added the ice cream or gelato. Today 46 people $3 bucks a head ! bucket of italian ice (Um $16 bucks!) only used less than 1/2 of it ! For those of you who dont know wat this Highly addictive game looks like. Pies and Paddle below

Thanks guys! Yes scott 70-90 sec but I attribute it to the perfect fermentation. close to 2 days from 55-65 degrees. Felt awesome to work with too! Yo are both more than welcome anytime to come by! Have like 10 local events booked for april, may, and june already curious anyone out by Jackson hole Wy ?

John, your pies do look great! Besides yourself, how many people do you have with you for an event? I'm sure the size of the event plays a role. Keep up the good work! Any fellow PM forum members up for crashng a Flirting With Fire party??

Very nice looking pies! It is very nice to keep the dough out of the fridge, here in houston temps are around 80 already......Where do you buy the ice cream? how do you serve it? I am thinking very seriously about to incorporate the dipping cabinet too.....thanks